Green Chile Spinach Quiche
The whole family loves this - no one even knows the chilies are in it. This only spinach quiche to them! I add other meats or veggies to suite our taste, and this quiche can be baked with or without pie shells. Chopped ham is good in it.
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- 1/2 cup(s) all-purpose flour
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) salt
- 12 whole(s) eggs
- 8 oz package(s) package shredded Colby-Monterey Jack cheese
- 2 cup(s) small curd cottage cheese
- 10 oz package(s) frozen chopped spinach thawed and drained
- 2 x 4 oz can(s) chopped green chilies
- 1/2 cup(s) melted butter
- 2 whole(s) 9 inch unbaked pie crusts
- 1. Preheat an oven to 400 degrees F (200 degrees C).
- 2. Whisk the flour, baking powder, and salt together in a small bowl; set aside.
- 3. Beat the eggs in a mixing bowl until smooth.
- 4. Whisk in the flour mixture until no lumps remain.
- 5. Stir in the Colby-Monterey Jack cheese, cottage cheese, spinach, green chiles, and melted butter until evenly blended.
- 6. Divide the mixture between the pie crusts.
- 7. Bake the quiches in the preheated oven for 15 minutes at 400 degrees F (200 degrees C), then reduce the temperature to 350 degrees F (175 degrees C).
- 8. Continue baking until the quiches are lightly browned and a knife inserted into the center comes out clean, 35 to 40 minutes.
This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.
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Green Chile Spinach Quiche Recipe at a Glance
- COURSE: Main Dishes